Creating Creamy Pesto Chicken with Roasted Tomatoes is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: Season the chicken breasts on both sides with salt and pepper.
3. Sear the Chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear until golden brown (about 5 minutes per side). Remove chicken from the skillet and set aside.
4. Cook the Tomatoes: In the same skillet, add the halved cherry tomatoes and the remaining olive oil. Toss them to coat and season with salt and pepper. Cook for about 3 minutes until they start to soften.
5. Combine Cream and Pesto: In a small bowl, whisk together the heavy cream and basil pesto until smooth.
6. Return Chicken to the Skillet: Place the seared chicken breasts back into the skillet, nestling them among the tomatoes.
7. Add Cream Sauce: Pour the creamy pesto mixture over the chicken and tomatoes, ensuring everything is well-combined.
8. Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
9. Finish with Cheese: If using, sprinkle freshly grated Parmesan cheese over the dish during the last few minutes of baking.
10. Garnish and Serve: Once cooked, remove from the oven, and garnish with fresh basil leaves before serving.

By following these steps, you’ll create an incredible dish that showcases the harmonious balance of flavors in Creamy Pesto Chicken with Roasted Tomatoes.